Boil the chopped plantain stem/ pindi with little water, salt and turmeric powder. It will start releasing water, so halfway through you'll need to open the pan and cook so that all the water is evaporated / removed.

In a pan or kadai, heat oil. Once hot, throw in the curry leaves and the ground paste. Let the coconut paste get cooked for couple of minutes. Now add the cooked pindi / plantain stem and red cow peas. Give everything a thorough mix. Check for salt. Once everything is combined well, remove from heat.